Creole Seasoned Dry Rub Chicken Wings

Recently Ballard had their annual Seafood Fest where I had the most rich and satisfying Creole Dungeness Crab & Shrimp Gumbo ever.

And, as much as I’d love to have it again (and dare I say, try to re-create it?) our hot weather doesn’t really motivate me to spend hours in the kitchen re-creating that rich, hearty and comforting dish.

No, I think that’s better left for the colder months. In summer, I prefer to keep things relatively light.

You might wonder how I can say this is relatively light, when I’m giving you a recipe for fried wings!

But, go with me on this.

Wings are appetizers. Meant to be eaten in moderation. Accompanied with other light and fresh veggies, like celery and carrot sticks. Lots of those!

A bit of dipping sauce and a few wings, and you’ll find yourself completely full and satisfied.

These wings are first baked, keeping them moist and juicy on the inside; then flash-fried for that extra crispy skin we love so much. With a vinegar splash and a double dose of the Cajun Creole seasoning, they’re a light appetizer you won’t want to miss!

Serve dressing(s) on the side with hot wings, and carrot and celery sticks.

Notes

This recipe divides the dipping sauce into two equal ½ cup portions. This is completely optional. By dividing it in half, you can serve the ranch seasoning mix with the carrots and celery sticks, and the Creole ranch seasoning mix with the hot wing. If you want all the dipping sauce to be Creole flavored, you will need to increase the Creole seasoning.